Salsa Bandera with Jicama and Pineapple
Ingredients
- 1/2 pound ripe tomatoes cored, seeded and finely diced
- 1/2 cup finely chopped white onion
- 1 cup finely diced fresh pineapple
- 1 cup finely diced jicama
- 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
- 1/2 cup coarsely chopped cilantro leaves and upper part of stems
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon olive oil
Directions
In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.